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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Greek Salad Recipe

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This recipe for Greek Salad is from The Humphrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cucumber, seeded, unpeeled, sliced 1/4 inch thick
1 red bell pepper, large dice
1 yellow bell pepper, large dice
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 lb of feta cheese, 1/2 diced
1/2 cup calamata olives, pitted
Vinaigrette:
2 cloves of garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 red wine vinegar
1 tsp kosher salt
1/2 tsp black pepper
1/2 c Extra virgin Olive Oil
Directions:
Directions:
Put sliced veggies into bowl. Whisk Vinaigrette. Pour over salad. Add cheese and lives and toss lightly. Set aside for 30 minutes to allow flavors to blend. Serve at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use cheapest peppers. I also add extra cucumbers. This is Lance's favorite salad.

 

 

 

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